Name: Gyoza Soup (Japanese Dumpling Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 tablespoon sesame oil; 2 garlic cloves, minced; 1-inch piece of ginger, grated; 1 liter low-sodium vegetable broth; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1/2 tablespoon miso paste (optional); 200g mushrooms, thinly sliced (shiitake or chestnut); 100g baby spinach; 2 spring onions, finely sliced; 250g store-bought or homemade gyoza (vegetable or chicken); 1 teaspoon chili oil (optional, for serving); Fresh coriander or sesame seeds for garnish (optional)

Gyoza Soup (Japanese Dumpling Soup) a cozy bowl of gyoza soup is my go-to when I want something comforting, quick, and nourishing. Inspired by Japanese flavors, this dumpling soup blends soft, savory gyoza with a rich umami broth and crisp vegetables. It’s perfect for weeknights or when I need something soothing in under 30 minutes.

Why You’ll Love This Recipe

I love how fast and flexible this recipe is. It’s packed with bold umami flavors, and I can easily adjust it based on what I have on hand. Whether I use homemade or store-bought dumplings, the soup always comes out satisfying. It’s naturally light but filling, making it ideal for lunch or dinner. Plus, the base is vegetarian, but it works just as well with chicken or pork gyoza if I feel like switching it up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil

2 garlic cloves, minced

1-inch piece of ginger, grated

1 liter low-sodium vegetable broth

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1/2 tablespoon miso paste (optional, for deeper flavor)

200g mushrooms, thinly sliced (shiitake or chestnut work well)

100g baby spinach

2 spring onions, finely sliced

250g store-bought or homemade gyoza (vegetable or chicken)

1 teaspoon chili oil (optional, for serving)

Fresh coriander or sesame seeds for garnish (optional)

Directions

I start by heating sesame oil in a large saucepan over medium heat. Then I add the garlic and ginger, cooking them for about 1-2 minutes until they’re fragrant.

I pour in the vegetable broth, soy sauce, rice vinegar, and miso paste (if I’m using it), stirring everything together until well combined.

Once the broth is gently simmering, I add the sliced mushrooms and let them cook for 5-6 minutes until they soften.

Then I drop in the gyoza, making sure they’re fully submerged. I cook them based on the package instructions—usually around 3-5 minutes—until they float and are cooked through.

Next, I stir in the baby spinach and spring onions. I let the spinach wilt for about a minute.

I give the soup a final taste and adjust the seasoning with a bit more soy sauce if needed.

Finally, I ladle the soup into bowls, drizzle a little chili oil on top, and garnish with coriander or sesame seeds if I have them around. Then I serve it hot.

Servings and timing

This recipe makes 2 generous servings. It takes about 10 minutes to prep and 15 minutes to cook, so I can have it ready in just 25 minutes. Each serving is approximately 320 kcal.

Variations

I sometimes mix it up by adding rice noodles or switching out the spinach for bok choy. When I want more protein, I use chicken gyoza or even toss in some cooked shredded chicken. For extra spice, I like to add a dash of Sriracha or more chili oil. And if I have extra veggies like carrots or napa cabbage, I throw them in too.

Storage/Reheating

If I have leftovers, I store the soup in an airtight container in the fridge for up to 2 days. When reheating, I gently warm it on the stove over medium heat. I avoid boiling it again so the gyoza don’t fall apart. If the soup thickens, I add a splash of broth or water to loosen it up.

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FAQs

How do I keep the gyoza from falling apart in the soup?

I make sure to add the gyoza gently into the simmering broth and avoid stirring too much once they’re in. Cooking them just until they float helps keep them intact.

Can I use frozen gyoza?

Yes, I often use frozen gyoza. I add them straight from the freezer into the simmering soup and cook them a minute or two longer than fresh ones.

What can I use instead of miso paste?

If I don’t have miso paste, I skip it or add a bit more soy sauce for flavor. A dash of nutritional yeast or a small spoon of tahini can also add richness.

Is this soup vegan?

It can be. I make it vegan by using vegetable gyoza and skipping any meat-based broth or toppings. Most store-bought gyoza come in vegetarian options too.

Can I make this soup ahead of time?

I prefer to make the broth and veggies ahead of time, then cook the gyoza fresh when I’m ready to eat. That way, they stay tender and don’t get soggy.

Conclusion

Gyoza soup is one of my favorite ways to enjoy bold Japanese flavors in a nourishing, quick meal. With a flavorful broth, soft dumplings, and fresh veggies, it’s the kind of comfort food I turn to again and again. Whether I keep it simple or jazz it up with extras, this soup always hits the spot.

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